Cooking a pot of Biryani can be deer-in-the-headlights overwhelming – so much so, most people wouldn’t consider getting the spiced rice dish anywhere but a restaurant. But – ah! I recently learned a few tricks that make cooking this party dish less like facing an oncoming semi-truck, and more like conducting a well-orchestrated fireworks show. A lesson in perseverance Real talk: The first time I made biryani I crashed, burned, and vowed to never make it again. Though you can also find the recipe in India and other nearby countries, I first got the idea of tackling biryani while reading Rickshaw Girl with my daughter. This empowering Bangladeshi chapter book features a young artist who wants to help her struggling family. Though the little girl can’t make money with her Alpana drawings, she hatches a plan to drive her sick father’s rickshaw to supplement the family’s income. Though men traditionally earn the money in her community, she perseveres, proving that girls contribute as much as boys. When the girl’s family shares a platter of biryani on International Mother Language Day (February 21 – “to promote the …
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In 2011 a young Argentine man went viral in a 6-second video when he laughed about the cost of a burger at a soccer stadium. His exact words were: Con quince peso me hago alto guiso.pum For 15 pesos I could make quite the stew. To put this young man’s remarks in perspective, 15 Argentine pesos is just under $2 USD. It seems as though, relatively speaking, overpriced stadium food is a shared phenomenon – as common as rainy days and sunny dispositions. What is remarkable – and what made the young man’s comment go viral – is the assumption that good, homemade stew can be made for the cost of an overpriced burger. I looked into his logic: here in the USA an overpriced stadium burger in Silicon Valley goes for $12. Surely, I could make a soup for less than $12, even shopping at costly American grocery stores. Testing the theory… Curious (and inspired), I began looking into Argentine stews – sending me down a delicious rabbit hole of beef and root veggie based bowls. I finally emerged …
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Are you ready for a big bite of everything, ever? South Africa’s Bobotie (ba-boor-tea) reminds me of when I was a little girl, playing in the kitchen next to mom. I’d dump every possible ingredient into my little inventions, hoping they’d come out amazing. While chopped apples and pickles didn’t pan out when I was a kid, bobotie most decidedly does. But don’t worry – there’s no apple or pickle in it. So what is in it? Some people call Bobotie South African Moussaka, but I’m not convinced that gives the dish enough credit. My friend Janine says Bobotie is from the Cape Malay region and belies much more Indian influence. At her most basic, Bobotie is a spiced meat casserole topped with egg custard and a few bay leaves. Inside, you’ll find everything from rich curry power, to garlic, ginger, lemon juice, raisins, and almonds. There’s even a scoop of chutney. While this all sounds incredibly overwhelming, the ingredients mellow as they cook. Still not sure? Trust years of history: there’s a reason South Africans love this …
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Slovenia is known for her soups – each bite captures the taste of the earth and sky, rolling hills and grand mountains. They are the answer to frosted windows, the worst sort of bone-chill, and that scratchy feeling in the back of the throat. Slovenian soup is the sunshine to your snowy day. Today, in particular, we explore Ričet, one of the more beloved soups found throughout Slovenia. She’s made with barley, a soft, earthy grain that reminds me faintly of pasta, but chewier and more wholesome. When paired with beans, carrots, potatoes, onion, and garlic, an entire meal is made. A slice of rye bread on the side would be grand. While Ričet could certainly be made vegan, traditional Slovenian soups would include sausage or, as I have done, bacon. This adds another layer of complexity, making it all the more likely that I’ll be reaching for a bowl of Ričet when the winter snows float down. Makes 3+ quarts Ingredients: 1 1/4 cup barley 1 1/4 cup dried pinto beans water 4 large carrots, chopped 2 …
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When winter raindrops slide down the glass… when the droplets are so close to ice that they sting on my wind-chapped face… there’s nothing better than a piping hot bowl of soup. Thankfully for me, Slovakia knows what’s what in this department. The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do. While the house slumbers under the bright moon, a quiet bowl of bean sits in the shadows, soaking overnight. In the morning, after a big stretch, the softened beans are put to a bubble with bits of bacon (or perhaps a ham hock), potato, and – not to be forgotten – a splash of vinegar. The whole thing is thickened with sour cream and flour (or sometimes cream). The result is a bowl of warm, thick goodness – but of course every family has their own version… versions so good, you’ll want to snag a bite (or three) from under each other’s noses. While traditional …
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It’s fun to let a recipe go “wrong” on purpose. Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds. Some will tell you this “curdled milk” is a mistake. I’m here to tell you what everyone in San Marino and Italy already know – this is homemade cheese ripe for the snacking, an epic byproduct of an already amazingly tender roast, soaked with sage and rosemary, garlic and bay leaves, milk and wine. Outrageous. Once strained out of the sauce, I’ve read accounts of the curds being spread on toast. What a pleasure that would be. But let’s back up a moment. This isn’t about cheese. That’s just the cherry on top. This is really about a braised, tender pork shoulder… fit for any gathering of happy friends. The Sanmarinese and Italians love milk-braised pork. And today, we’re about to see why. Let’s dive in, shall we? Serves 10-12 Ingredients: 1/4 cup olive oil 5 lb boneless pork shoulder, a.k.a. pork butt (no …
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I know three things for sure: this Caribbean soup cannot wipe out old college debt, or go gift shopping for us… or even stop that dog from barking a few houses over (unless that particular dog likes soup?). That being said, I have personal proof that this soup can help you bring love into the kitchen and give your family just a little escape from the ordinary.As you whip it up, the house will fill with the scent of pumpkin, ginger and coconut cream – that’s when it’ll start. Your family will come wandering in to see what you’re doing. The neighbors will come knocking. Soon the house will fill with spirited chatter and spoons clinking against bowls. This taste of the islands is the best thing after a week of pumpkin pie and turkey leftovers (but not to0 big of a leap – it’s still pumpkin season after all!).In Saint Vincent and the Grenadines (as well as all over the Caribbean), they enjoy this soup, often with some really spicy scotch bonnet peppers, ginger, and …
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Sometimes I have to play games to get through a busy day with a smile. Here are some good things that help me out (in no particular order): – watching the sun peek through the clouds. – listening to my shoes squeak in the library. – counting how often our daughter giggles. – feeling her small hand in mine. Other times it’s all about vinegar, slowly reduced with soy sauce and brown sugar, with a hit of black peppercorn and bay leaf. What? I know, I know. But it’s true. As a long time fan of Vinegar City, Pork Adobo is just right for those sweet and sour days which cling to us like paperweights. Whatever that means. The inspiration comes from our Filipino Global Table, which (in turn) was inspired by the cuisine of Portugal. It would seem adobo can be anything in sauce (particularly vinegar based), but pork adobo is particularly grand with pork belly or shoulder. In other words, any meat that is thick, fatty and wonderful on the slow and low side …
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Logistically speaking, peppers make for really great dinners. They’re healthy. They’re big on sweet, juicy flavor. The don’t go bad quickly. And they go with nearly anything. But when you have a veggie garden, figuring out how to use up all your peppers can be a nightmare. Heck, even if you don’t garden it can be a challenge to take advantage of the fresh produce at the market (hello, sale prices!). Today, thanks to Moldova, we’re going to solve that. We’ve already had several great recipes on the blog, including Stuffed Peppers, Ratatouille, and Muhammara (the craziest roasted red pepper dip you’ve ever dipped). With today’s Moldovan Preserved Peppers you can jar your peppers and enjoy them all year round. They taste like sweet pepper sunshine covered in olive oil and a hint of vinegar. Pile it up on the side of your fish or even on top of a sandwich. In Moldova this recipe is typically made with peppers called “gogosari” which, according to Susan, a volunteer in the Peace Corps with an …
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Certain times call for celebration. Babies. Birthdays. Finding the love of your life. Daydreaming about the love of your life. When a light turns green at the exact right moment, before you have to apply the brakes. For those times, I present Machboos. Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb. If you get a big enough chicken it can feed a happy collection of people (about 4-6). For our version the traditional preparation involves simmering the chicken in fragrant water (which is then used to make the rice). Next, we rub the chicken with more seasoning and pop it in the oven to brown. All kinds of flavor goodness. It took me to happy town, and it can take you there, too. Ingredients: To simmer the chicken: 1 whole chicken 2 bay leaves 1 cinnamon stick 3 cloves 3 cardamom pods …
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Serves 4 There was a time when I wasn’t a very good cook, but I sure liked to try. Every night I rifled through my spice collection, eventually sprinkling a little of this and a little of that on top of whatever I was making. And when I say a little I mean a little. A speck. A drop. A dusting. My food never had much flavor because I was scared to overdo it. I’ve since learned (mostly thanks to my time at the Culinary Institute of America) that you need to be brave – bold – generous – when seasoning food. In every culture there’s a collection of common spices used in dishes. If you pull them together just right you can make anything taste great. And the happy side effect? Instant teleportation via stove top travel. This recipe is inspired by the Jordanian chicken in Steven Raichlen’s book Planet Barbecue! which is loaded up with the earthy and intoxicating flavors of cumin, coriander, paprika and more, marinated on a bed of sliced onions. I’ve made the recipe a …
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Serves 6 There’s one thing I know for sure. This recipe is served all over Germany and other eastern European countries. You almost don’t have to look at a menu before ordering it (unless, of course, you’re eating at a Chinese restaurant in Germany). Red cabbage is super simple to make -the hardest part is cutting the cabbage. And that’s not very hard. Unless you don’t have a knife. Ingredients: 1 head red cabbage, cored and sliced thinly (about 3 lbs) 1 small onion, thinly sliced 1 cup water 1/2 cup vinegar 1/4 cup sugar 1 bay leaf Salt pepper Method: Today is the day you get to take out your anxiety on a small purple cabbage. It’s loads of fun. First, core and slice it. Next, add it to a large pot with sliced onions, sugar, vinegar, and a bay leaf. A little water, salt and pepper balance things out. Simmer for 1 1/2 hours or until the cabbage is as tender as you’d like, tossing occasionally. I found tongs the best way to …
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